Rinse millet in a small strainer until water runs clear. In a medium saucepan, toast millet until grains become fragrant, about 3 minutes. When grains are toasted, add 1 cup water to the pot and bring to a boil. When boiling, stir millet once, cover and reduce heat to a simmer. Simmer, covered for 15 minutes.

While simmering, combine blueberries, 1tbs honey, lemon zest, juice, and 3 tbs water in a small saucepan over medium-high heat. Once mixture begins to boil, reduce heat and cook on low for about 10 minutes. While cooking, gently smash blueberries against side of saucepan with a wooden spoon. Allow for mixture to reduce to desired consistency.

After millet has simmered for 15 minutes, remove from heat, stir in apricots and 1tbs honey, let stand, covered for an additional 10 minutes.

To serve, spoon millet into a large bowl. Top with compote, fresh blueberries and toasted almonds.